homemade smoked ketchup
2 Tablespoon olive oil, divided
2 Can (28 oz) can whole peeled tomatoes
3 Clove garlic
1 yellow onion, peeled and quartered
2 Tablespoon tomato paste
1/4 Cup apple cider vinegar
2 Tablespoon Worcestershire sauce
1/8 Teaspoon ground cloves
1/4 Teaspoon cayenne pepper
4 Tablespoon brown sugar
To Taste salt
When ready to cook, set Z Grill temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.
Toss tomatoes with 1 Tbsp olive oil and spread on a sheet tray.
Place tray directly on the grill grate and smoke for 1 hour. Remove from the grill and set aside.
Heat remaining olive oil in a medium sauce pan over medium heat. Add onion and garlic and cook 1 minute.
Add tomato paste and cook another minute until tomato paste turns a rust color.
Deglaze by adding smoked tomatoes, apple cider vinegar and Worcestershire sauce.
Stir with wooden spoon to pick up all the bits on the bottom of the pan. Add ground cloves and cayenne and bring to a simmer.
Cook 20 minutes until it is thick enough to coat the back of a spoon.
Add brown sugar and stir to combine.
Transfer mixture to a blender and puree until smooth. Adjust seasoning with salt to taste.
Transfer to a storage container and to the refrigerator to cool.
Serve with burgers, hot dogs and fries. Enjoy!